Black Pepper Bak Kwa 黑胡椒肉干

I took great interest when I saw this recipe online - Black Pepper Bak Kwa. I've tried the normal Bak Kwa before from Sonia's blog. I thought it will be interesting to make a Black Pepper version. If there is a chilli version, I would very much want to try it too! The bak kwa is sweet and has a subtle black pepper taste. It is really nice, something different from the normal bak kwa. I will strongly encourage you to try if you are adventurous. I did some modification to the method to make it easier.
Recipe for Black Pepper Bak Kwa 黑胡椒肉干, adapted from Epicure Asia.

1.5kg Minced pork (I use pork loin and ask the service staff to mince)
380g Sugar
5 tbsp Light soya sauce
5 tbsp Fish sauce
5 tbsp Hua Diao Jiu 花雕酒(Chinese cooking wine)
2 tbsp Black pepper, crushed
1 tsp Five-spice powder
½ tsp Red colouring powder (I omitted this)
½ tsp White pepper powder
½ cup Honey, diluted with 4 tbsp hot water to make a runny glaze


1. Combine the minced pork with all the ingredients (except honey) in a deep dish. Mix the ingredients in a circular motion until the red hue is even, about 15 minutes. The mixture should be of a slightly gluey consistency. Cover the dish with cling wrap and refrigerate for one day.
2. Using a fork, spread the meat mixture thinly (about 5mm).
3. Place the bak kwa in a preheated oven of 160°C for 15 mins. 
4. Remove and let it cool slightly. Then cut into desired shapes (squares or rectangles). Meanwhile, switch the oven to grill and turn the temperature to 220°C.
5. Brush with with honey and grill for 8 mins or until the edges start to char slightly and caramelised. Remove the tray from the oven, turn the meat over and brush with honey.
6. Continue to grill for another 8 mins. Remove and let it cool completely before serving.
I'm submitting this post to Aspiring Bakers #39: CNY Rock and Roll! (January 2014) hosted by Food Playground.


Unknown said...
January 13, 2014 at 10:18 PM

Jane what is that under the Bak kwa 2nd photo. Joanna

Baby Sumo said...
January 13, 2014 at 11:31 PM

Black pepper bak kwa sounds interesting! There should be a nice kick to it huh.

Passionate About Baking said...
January 14, 2014 at 8:03 AM

That was the bak kwa after I baked it the first time, then cut it into squares and awaiting to grill it, the final step. As I didn't add red colouring, the mince meat is in its original colour. It's only after brushing with honey and grilling it, it gives a nice red hue.

Passionate About Baking said...
January 14, 2014 at 8:04 AM

Hi Baby Sumo,
Thanks for dropping by. It has a nice sweet black pepper taste. I like it. You can try.

Foodplayground said...
January 19, 2014 at 2:31 AM

This post is just nice for this month AB theme. It will be nice to include this in it. Do refer to n submit your post. Hear from you soon. :)

Passionate About Baking said...
January 27, 2014 at 9:10 AM

Thanks for informing Foodplayground. Will join in the AB. :)

Kenny said...
March 20, 2014 at 3:42 AM

I was thinking of what other flavours i can make them in and i thought black pepper and found your recipe. Also marinading a batch with char sui sauce and another with satay.

Passionate About Baking said...
March 23, 2014 at 9:34 AM

Hi Kenny,
Satay bak kwa sounds good! Thanks for your idea too.

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